Brick Works, the highly acclaimed restaurant-microbrewery collaboration in Smyrna, is planning to expand into Sussex County later this year.

The Smyrna brewpub, a joint venture between two Milford-based enterprises — Abbott’s Grille and Mispillion River Brewing — opened in June 2016 and has gotten high marks for both its menu and beer, which is brewed on site.

“Our concept is a little different from most brewpubs because the food and the beer is made from scratch on location,” said Eric Williams, president of Mispillion River Brewing.

Kevin Reading, owner of Abbott’s and a partner in Brick Works, said the new Sussex County location is planned for Long Neck and will be part of a new development on Silicato Drive called “Taormina Square.”

A meal at Brick Works brewpub in Smyrna. The food is prepared by Abbott's Grill.

A meal at Brick Works brewpub in Smyrna. The food is prepared by Abbott's Grill.

Brick Works image

The development features a number of retail outlets and is anchored by two restaurants. Brick Works will be one of the anchors.

“I think our timing is just right because the area is really growing a lot,” Reading said. “We think it will be a good location.”

The beer created by the Mispillion River Brewing team at Brick Works in Smyrna will also be featured at the new location, Williams said.

Brewmaster Ryan Maloney has concocted an interesting selection of beers at Brick Works, including the popular “Drop Trowel” IPA. The beer list also includes pale ale, brown ale, blond ale, porter, Belgian tripel and amber lager.

The Mispillion River Brewery opened in Milford in 2013.

Abbott’s Grill currently has two locations — Milford and Laurel. Before opening Abbott’s, Reading’s resume included Espuma and Nage in Rehoboth Beach.

Reading is known for cultivating culinary talent. A number of well-known area chefs got their start under him, including Hari Cameron, owner of a(MUSE.), Ryan Cunningham, executive chef at Bonz in Harrington and Brenton Wallace, owner of Crust & Craft in Rehoboth.

The Brick Works menu, executed by Abbott's under the supervision of Chef Paul Gallo, features appetizers like “Nacho Mama,” a concoction featuring short ribs, jalapenos, chicken empanadas and chipotle aioli.